Thuppangadi Biriyani: Authentic Coastal Flavors
This isn't just a meal, it is a piece of my family legacy. Every portion of Thuppangadi Biriyani is a journey to the Karavali coast using recipes preserved from the 1890s.
This is the kind of feast I love to prepare, a spread that brings people together. It features my signature Thuppangadi biriyani, both chicken and egg, alongside our popular chicken ghee roast rolls and a side of spicy chicken kababs. It’s a complete meal experience rooted in my family's coastal Karnataka recipes.
Here’s a closer look at my Thuppangadi Egg Biriyani, served in our convenient takeaway meal tray. The fragrant, green chili and pepper-spiced rice is paired with perfectly cooked eggs, along with my homemade salan and cooling raita.
I love seeing my food presented so beautifully. This features my Thuppangadi Chicken Biriyani with a side of Torpedo Chili Fried Chicken. The vibrant green color comes from my special Kundapur spice mix, a recipe passed down from my grandfather.
This is what a meal from my cook house looks like when served at home. You can see the rich biriyani rice, bowls of spicy salan and fresh raita, and our foil-wrapped rolls, ready to be enjoyed. It’s a taste of tradition, delivered right to you.
This is more than just food to me, it's about connection. I write a personal, handwritten note for every order to thank you for letting me share a piece of my family's legacy. It’s a small gesture that means a lot to me.
This is the full Babakull's spread, showcasing the variety of dishes inspired by my grandfather's pre-independence era recipes. You can see the Thuppangadi Biriyani, our Kundapur Chicken Ghee Roast Roll, and an assortment of kebabs like the Torpedo Chili, Malabari, and Patta Kebab.
This logo is a tribute to my grandfather, a freedom fighter and the inspiration behind Babakull's Cook House. His recipes from the 1890s and his spirit are what I strive to honor with every dish I prepare.
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The signature green colour of our rice comes from house-ground masala, never from synthetic pastes. When you open the tray, the first thing you notice is the aroma of pure Karavali ghee, or 'thuppa'. It is quite spicy, with a strong, lingering heat from fresh green chilies and cracked black pepper that sets it apart from standard Donne Biriyani.
The story of Thuppangadi is a story of a town lost to the maps, but preserved on the plate. My grandfather, a freedom fighter active between 1890 and 1947, passed down these precise methods and recipes. While standard commercial kitchens often rely on shortcuts, I insist on travelling to source the specific, rich ghee that gives this dish its name. The short-grain aromatic rice is cooked to absorb the masala rather than just sitting in it, ensuring every bite is potent.
Because we are a small setup, we do not mass-produce. Everything from the spicy peanut-based salan to the fresh onion raita is made in limited batches. If you are looking for that clean, peppery coastal heat that warms the soul, this is it. We package the meal in 5-compartment trays to keep the fried onions, the meat, and the gravy distinct until the moment you are ready to eat.
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